Best 2 Gluten Free Dairy Free Banana Bread Recipes

Indulge in a delightful gluten-free and dairy-free treat with our delectable banana bread recipe. This wholesome and moist quick bread is not only a haven for those with dietary restrictions but also a satisfying snack or breakfast option for everyone. Savor the natural sweetness of ripe bananas blended harmoniously with almond flour, coconut flour, and a touch of maple syrup, all held together with the goodness of eggs and coconut oil.

Enhancing the flavor profile are optional mix-ins such as chopped nuts, dried fruits, or even chocolate chips, allowing you to customize your banana bread to your liking. And for those seeking an extra layer of indulgence, a luscious cream cheese frosting adds a velvety richness that perfectly complements the banana bread's tender crumb.

With detailed step-by-step instructions, this recipe ensures a hassle-free baking experience, yielding a golden-brown loaf that fills your kitchen with an enticing aroma. Whether you're catering to specific dietary needs or simply seeking a healthier alternative, our gluten-free and dairy-free banana bread is a delectable treat that won't disappoint. So, let's embark on this culinary journey and create a wholesome and flavorful masterpiece!

Here are our top 2 tried and tested recipes!

GLUTEN-FREE DAIRY-FREE BANANA BREAD

Gluten-Free Dairy-Free Banana Bread image

Try this delicious variation of a fabulous banana bread that is both gluten free and non-dairy! Your guests won't even taste the difference.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 2h15m

Yield 12

Number Of Ingredients 9

Ingredients

2/3 cup sugar
3 tablespoons coconut oil, melted
2 eggs
1 1/2 cups mashed ripe bananas (3 medium)
1/3 cup original almond milk
2 cups gluten free all-purpose rice flour blend
3/4 teaspoon baking soda
1/2 teaspoon gluten-free baking powder
1/2 teaspoon salt

Steps:

Heat oven to 350°F. Grease bottom only of 9x5- or 8x4-inch loaf pan.
In large bowl, beat sugar and melted oil with electric mixer on medium speed until light. Add eggs; beat well. Stir in bananas and almond milk; blend well. In separate bowl, mix flour blend, baking soda, baking powder and salt. Stir into banana mixture just until moistened. Pour into pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan on cooling rack.
Loosen sides of loaf from pan; remove from pan, and place top side up on cooling rack. Cool completely, 1 to 2 hours, before slicing. Wrap tightly, and store at room temperature up to 4 days, or refrigerate.

Nutrition Facts : Calories 190, Carbohydrate 34 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Slice, Sodium 300 mg, Sugar 15 g, TransFat 0 g

BEST GLUTEN /DAIRY/ EGG FREE BANANA BREAD

Best Gluten /Dairy/ Egg Free Banana Bread image

This is a modification of my favorite regular banana bread from my "Home Baking" cookbook. I made it gluten free and Dairy free so my nephew could eat it and it turned out GREAT! My kids, who don't usually like my G.F. food actually told me this was the best banana bread they had ever eaten, even before they knew it was G.F. I used my own mixture of G.F. flour which I will put in a note at the end of the recipe or you can make up your own. Happy eating!

Provided by Chef Q in Oregon

Categories Lactose Free

Time 1h

Yield 1 loaf, 8-10 serving(s)

Number Of Ingredients 11

Ingredients

2 1/4 cups gluten free flour
1 teaspoon baking soda
1/2 tablespoon xanthan gum
1 teaspoon salt
2/3 cup sugar
4 bananas, very ripe, I used frozen then thawed with juice
1 teaspoon pumpkin spice
1 tablespoon vanilla
1/2 cup rice milk, vanilla
3 tablespoons coffee, liquer or 3 tablespoons dark rum
1/4 teaspoon rice vinegar

Steps:

Pre-heat oven to 375.
spray bread pan with a cooking spray or coat with oil.
combine dry ingredients in a bowl.
In a blender, blend the wet ingredients.
In a large bowl, using an electrical mixer, alternate the wet and dry ingredients mixing thoroughly (The dough will be very thick).
Scoop into bread pan, mini-loaf pan or muffin pan, and bake at 375 for 35-40 minute for a regular loaf, 25-30 for mini-loafs or 15-20 minute for muffins.
Note: You can add 1 cup sweetened coconut, chocolate chips or nuts for added variety.
Flour mixture: 1 cup Sweet Sorghum, 1 cup Brown Rice, 1/2 cup Coconut flour, 1/2 cup tapioca starch, 3 Tbs. Buckwheat flour.

Nutrition Facts : Calories 258, Fat 0.7, SaturatedFat 0.1, Sodium 455, Carbohydrate 58.9, Fiber 2.5, Sugar 24.2, Protein 4.3

Tips:

Use ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be.
Make sure your baking soda is fresh: Old baking soda can make your bread taste bitter.
Don't overmix the batter: Overmixing can make your bread tough.
Bake the bread until a toothpick inserted into the center comes out clean: Overbaking can make your bread dry.
Let the bread cool completely before slicing: This will help to prevent the bread from crumbling.

Conclusion:

Gluten-free and dairy-free banana bread is a delicious and healthy breakfast or snack. It is easy to make and can be enjoyed by people with dietary restrictions. This recipe is a great way to use up ripe bananas and is a perfect addition to any brunch or potluck.